Kitchen Code: Your Guide to Must-Know Culinary Lingo
Step into any professional kitchen—maybe one from the hit show The Bear—and you’ll hear a rapid-fire stream of commands, abbreviations, and shorthand that can feel like a secret language. Mastering these terms keeps service smooth, improves communication between food handlers and food managers, and reinforces critical food safety and food protection practices.
Why Kitchen Lingo Matters
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Speed and clarity when plating and passing orders
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Fewer mistakes that could lead to safety lapses
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A unified team culture (and swagger!) behind the pass
With SafeBites© by My Food Service License, we’re here to demystify the most popular terms so your brigade can operate like a well-oiled machine.
Top Kitchen Terms and What They Mean
| Term | Meaning |
|---|---|
| 86 | Remove from menu or stop service (e.g., “86 the tiramisu—sold out!”) |
| Behind | “Coming through,” announces passing someone in a tight space |
| Corner | “Got your six”—alerting staff that someone is behind you |
| Yes, Chef | Formal acknowledgment of a chef’s directive |
| Hands | Call out when you need help lifting or passing hot plates |
| Order Up | Order is complete and ready to be delivered to the dining room or guest |
| Fire | Start cooking a specific dish right away (“Fire table 12’s scallops”) |
| In the Weeds | Overwhelmed by orders—need to regroup |
| On the Fly | Prepare something immediately—no prep time |
| Mise en Place | “Everything in its place”—prepped ingredients ready before service |
| Walk-In | A large refrigerator/freezer—often the main cold storage area |
| Drop | Place a new batch of pans or items into service rotation |
| Heard | Quick “I got it” acknowledgment of a command |
Bringing Lingo to Life: A Quick Scenario
Imagine you’re on expo during Friday dinner rush. You hear:
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“Fire two steaks, medium rare!”
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“Hands on the corner—passing plate to grill!”
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“86 the asparagus—stock’s out.”
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“Order up! Table 18, three covers.”
Without hesitation, the line flows: meat goes to heat, veggies get removed, plates stack efficiently, and guests receive their meals hot—and safe.
Lingo and Food Safety Go Hand in Hand
When you shout “Hands!” you’re not just asking for muscle—you’re signaling someone who’s been certified and trained in safe food handling. Clear communication prevents:
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Cross-contamination
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Temperature mishaps
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Allergen mix-ups
A solid grasp of kitchen vocabulary reinforces your team’s food safety culture and supports your role as a Food Protection Manager.
Tips for Seamless Communication
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Practice drills during slow shifts to reinforce correct phrasing.
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Post a kitchen lingo cheat sheet near the pass.
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Encourage a “call-back” method: repeat orders to confirm accuracy.
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Recognize and reward team members who use precise, safety-focused language.
Build Your Team’s Expertise with My Food Service License
My Food Service License offers comprehensive training for every food handler and food manager. Our courses cover essential topics in food safety, sanitation best practices, and advanced food protection strategies—so when you say “Yes, Chef,” your team is ready to deliver excellence.
Ready to Speak the Language?
Elevate your kitchen’s performance and food safety. Empower your staff with the skills to communicate quickly, confidently, and correctly—because in the heat of service, every word counts.
Follow SafeBites© by My Food Service License for more insights and best practices.
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